Registration for this event is closed.This event has already occurred.

Starting in the early morning, soups and sauces are prepared in eighty-gallon steam kettles while the meats, side vegetables and starches for dinner entrees are prepared in twenty ovens. By 8:00am, staff and volunteers typically have labeled and lidded 1,400 soups and 1,000 dinner entrees. The rest of the day volunteers help chop hundreds of pounds of vegetables needed every day for soups and entrees while chefs and cooks prep, cook and portion the soup bases, meats, sauces and sides for the next day's menus. Frozen version of entrees are also cooked and packaged for future delivery. Join us from 9-12pm.